cream of tomato recipe soup
The Best cream of tomato recipe soup
I love this recipe because it’s versatile. You can serve it up for a casual weeknight dinner or dress it up for a holiday spread—just add some crusty bread and a sprinkle of Parmesan, and suddenly it’s dinner party material. My husband always says it’s the only soup that tastes better the next day, which I take as a compliment. And the health perks? Well, tomatoes are packed with lycopene, which is great for your heart, and the cream adds a creamy texture without the guilt if you use a little whole milk or coconut cream. It’s filling, it’s easy, and it’s something my whole family will eat without complaint. Plus, it’s the kind of soup that doesn’t require fancy ingredients—just good, fresh tomatoes, a few basic spices, and a little patience to let it all meld together.
Classic Cream of Tomato Soup
A comforting and creamy tomato soup made with fresh tomatoes, rich broth, and a touch of cream for a velvety texture. This recipe is a must-try for any occasion.
🥘Ingredients
- 2 tbsp olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 (28 oz) can crushed tomatoes
- 1 (14.5 oz) can tomato sauce
- 2 cups vegetable or chicken broth
- 1 cup heavy cream (or half-and-half)
- 1 tsp dried thyme
- 1 tsp dried basil
- ½ tsp salt
- ¼ tsp black pepper
- ½ cup grated Parmesan cheese (optional)
👨🍳Directions
-
1
Heat olive oil in a large pot over medium heat. Sauté onion and garlic until soft and fragrant (about 5 mins). -
2
Add crushed tomatoes, tomato sauce, and broth. Stir well and bring to a simmer. Simmer for 15 mins, allowing flavors to meld. -
3
Strain the soup through a fine-mesh sieve to remove skins and seeds (optional for smoother texture). -
4
In a separate saucepan, gently heat the heavy cream with thyme, basil, salt, and pepper until warm (do not boil). -
5
Slowly pour the warm cream mixture into the simmering soup while whisking constantly to avoid lumps. -
6
Simmer on low heat for 5–7 mins until slightly thickened. Adjust seasoning if needed. -
7
For serving, stir in grated Parmesan (if using) and garnish with fresh basil or a sprinkle of cheese.
🔧Equipment
- Large pot
- Wooden spoon
- Blender or immersion blender
- Fine-mesh strainer
- Saucepan
- Whisk
📊Nutrition Facts (per serving)
📝Notes
- For extra richness, add a splash of cream at the end of cooking.
- Use fresh tomatoes for a more vibrant flavor.
- Substitute coconut milk for a dairy-free option.
- Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.
Watch Video Of How Classic Cream of Tomato Soup Works
❓ Frequently Asked Questions About Cream of Tomato Soup
What is the best way to prepare the Cream of Tomato Soup for the best texture and flavor?
To achieve the best texture and flavor, start by sautéing finely chopped onions, garlic, and celery in olive oil until softened. Then, add diced tomatoes (fresh or canned), along with vegetable or chicken stock, and simmer for about 20-30 minutes until thickened. For creaminess, blend the soup until smooth, then stir in a can of cream or coconut milk, along with a pinch of nutmeg and a splash of heavy cream or half-and-half at the end. Season with salt, pepper, and a touch of sugar if needed.
Can I use fresh tomatoes instead of canned tomatoes for the Cream of Tomato Soup?
Yes, you can use fresh tomatoes, but they may require extra time to cook down. Chop fresh tomatoes into small pieces, then simmer them with onions, garlic, and broth until they break down into a smooth sauce (about 45-60 minutes). Strain the mixture for a silky texture, then blend with cream and seasonings. Fresh tomatoes can add a brighter, more vibrant flavor, but canned tomatoes are often more convenient and easier to work with for a quicker result.
Why does my Cream of Tomato Soup turn out too thick or too thin?
If your soup is too thick, it may be due to over-reducing the tomatoes or not adding enough liquid. To fix this, stir in a splash of broth, milk, or cream, then simmer gently until it reaches your desired consistency. If it’s too thin, let it cook longer to evaporate excess moisture, or reduce it in a small pot on low heat. For a smoother texture, strain the soup before blending, and avoid adding too much cream too early—fold it in at the end for richness without over-thickening.
How can I make this Cream of Tomato Soup extra creamy without using dairy?
For a dairy-free version, blend in a can of coconut milk (full-fat for creaminess) or cashew cream (blend soaked cashews with water and a splash of lemon juice). You can also stir in Greek yogurt, silken tofu blended with a little broth, or even a mashed avocado for a rich texture. A pinch of nutritional yeast can add a cheesy depth, and a splash of plant-based cream (like oat or almond milk) can help mimic the smoothness of dairy-based soups.
What are some great ways to serve Cream of Tomato Soup alongside a meal?
Cream of Tomato Soup pairs wonderfully with a variety of sides and main dishes. Serve it warm with crusty bread, garlic croutons, or a sprinkle of fresh basil or parsley. It’s also great as a starter before a hearty pasta dish, grilled meats, or roasted vegetables. For a complete meal, pair it with grilled chicken, steak, or even as a base for a loaded baked potato. A dollop of sour cream, a drizzle of olive oil, or a sprinkle of grated Parmesan can elevate the presentation.
